Leek Frittata

Aimee Herring

Appropriate for brunch, lunch, or a light dinner, this baked egg dish is permeated with cured guanciale pork and mellow leeks. Recipe courtesy of Nick Anderer, executive chef at Maialino in New York City.

Total Time: 0:35

Prep: 0:15

Level:
Moderate

Serves:
8

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Ingredients

6 tbsp. olive oil

½ lb. guanciale* (or pancetta)

2 large leeks (white part only)

2 tsp. fresh thyme leaves

12 large eggs

1 c. milk

½ c. grated Pecorino cheese

½ c. grated Grana Padano (or Parmigiano-Reggiano)

salt

Freshly ground pepper

Directions

In a 10-inch ovenproof, nonstick skillet, heat oil over medium heat. Sauté guanciale until golden brown, about 3 to 4 minutes. Add leeks and cook until soft, about 5 minutes. Add thyme. Transfer to a plate; set aside.

Preheat oven to 375 degrees F. Return skillet to medium-low heat. In a large bowl, whisk eggs, milk, and cheeses; season with salt and pepper; and stir in reserved leek mixture. Pour into pan and cook until frittata sets around edges, about 5 minutes. Transfer pan to oven and cook for 15 minutes more.

Tips & Techniques

*Find guanciale at specialty-food stores, or at mondofood.com ($8.99 for 5 ounces).